Balinese Chicken Curry

Step 1: Make Curry Paste - process onion, garlic, ginger, peanuts, chilli, ground coriander, turmeric and curry leaves in a food processor until finely chopped and then add lime juice and process until mixture is almost smooth - note curry paste can be made upt to 2 days in advance and stored in an airtight container in the fridge or in the freezer for up to 2 months.

Step 2: Heat 1/2 the oil in a large, deep frying pan over medium heat and add curry paste and cook stirring, for 1 minute or until fragrant and then stir in coconut milk fish sauce and sugar and bring to the boil.

Step 3: Add chicken, reduce heat to low and simmer covered, for 15 minutes and the uncover and turn chicken and simmer for a further 15 minutes or until chicken is cooked through.

Step 4: Meanwhile, heat remaining oil in a wok over high heat and add pak choy and choy sum and cook tossing occasionally, for 5 minutes or until just tender and starting to char.

Step 5: Sprinkle curry with coriander and extra sliced chilli and serve with steamed rice, lime halves and greens.